Description
Tender carrots and apples bake in a sticky maple-Dijon glaze until the edges caramelize, releasing sweet aroma. Each bite balances a gentle mustard kick with herby thyme notes, making this side a star alongside any roast.
Ingredients
- 1 pound carrots
- 2 medium apples
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F.
- In a small bowl whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth.
- Peel the carrots and cut them into 2-inch diagonal slices. Core the apples and cut them into similar-sized wedges.
- Spread the carrots and apple wedges in a single layer on a rimmed baking sheet.
- Drizzle the maple Dijon mixture over the carrots and apples, then toss gently with a spatula to coat evenly.
- Roast in the preheated oven for 25 minutes, then stir or flip the pieces for even browning.
- Continue roasting for an additional 10 to 15 minutes, until the carrots are tender and the apples are golden.
- Remove from the oven and sprinkle with fresh thyme leaves before serving.
Notes
- For a colorful platter, substitute some of the carrots with rainbow or purple varieties.
- You can toss the fruit and vegetables with the sauce and refrigerate up to 4 hours ahead of roasting.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Adjust the maple syrup to taste if you prefer a sweeter or more savory finish.